| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
|
8 |
Servings |
INGREDIENTS
| 3 |
lg |
Sweet potatoes; 14 to 16 ounces each, scrubbed |
| 3 |
lg |
Baking potatoes; such as Idaho, about 8 ounces each, scrubbed |
|
|
Vegetable oil for rubbing potatoes |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Reduced-sodium chicken broth |
| 2 |
ts |
Bottled horseradish; drained |
|
|
Salt and finely ground black pepper, to taste |
INSTRUCTIONS
1. Heat oven to 325 degrees F.
2. Rub skins of potatoes lightly with vegetable oil; prick all over with
tines of fork. Place potatoes on cookie sheet on lowest shelf in oven. Bake
potatoes 1 to 1 1/2 hours until easily pierced by tip of sharp knife,
testing sweet potatoes after 1 hour.
3. When potatoes are cool enough to handle, cut lengthwise in half. Scoop
pulp from white potatoes into large bowl; using fork or potato masher, mash
briefly. Scoop flesh from sweet potatoes into same bowl; set aside.
4. In 1-quart saucepan bring cream and chicken broth to boil; remove from
heat. With electric mixer at medium speed, slowly beat cream mixture into
reserved potatoes until smooth and fluffy. Beat in horseradish, salt, and
pepper (see note).
Note: Potatoes may be prepared ahead of time. Bake while turkey roasts and
before preparing stuffing. Complete recipe and set aside; reheat, in
microwave-safe serving bowl and covered with vented plastic wrap, on high
(100% power) 4 to 5 minutes.
NUTRITION INFO: per serving: 230 calories (35% from fat), 9 g fat (4 g
saturated), 20 mg cholesterol, 60 mg sodium, 36 g carbohydrate (4 g fiber),
3 g protein. % Daily Values: 4% calcium, 4% iron.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melissa Tarleton
<mhtarlet@unity.ncsu.edu> on Nov 20, 1997
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